Coconut Chocolate Chip Cookies take the traditional cookie recipe and turns it on its head. Well, that doesn’t sound very appetizing, but you get the picture. Something super made superfluous!
Some days you have to treat yourself. That’s my theory, at least.
And sometimes a treat means presents. Don’t you just love presents?
Another theory of mine? There’s no reason to wait for someone else to give you a present. You can always give one to yourself.
I’ve heard that good things can come in little packages. Doesn’t it make you wonder what’s in this little one?
Holy Chocolate Chip Cookie, Batman! What a cookie.
The only thing better than this little cookie?
A stack of cookies. And these are not just any cookies either. They’re vegan chocolate chip cookies with a secret ingredient. Intrigued yet?
This one’s the top of the heap and you can see the chocolate chips glistening through the golden-crusted cookies. That’s some secret ingredient, eh?
That secret ingredient? These cookies are made with coconut oil rather than margarine. I was worried that the cookies would have a strong coconut flavor from the oil. They don’t.
In the end, it wasn’t the flavor that gave me fits. It was the texture. I’ll confess, it took me a few batches to get these cookies just right. The first batch kind of spread out on the pan. I followed a self-imposed rule when using a new ingredient for cookies: I made only a few at a time so I could adjust the batter as I went along. After a few audibles on the line of scrimmage I landed with a touchdown in the end zone – a perfect chocolate chip cookie with a crispy golden crust on the outside and a gooey chocolate chip center.
These cookies are actually extra-special because they have another secret ingredient. I attended last week’s BlogHer Food 11 conference in Atlanta and I was lucky enough to come home with a bag of “bittersweet” chocolate chunks from Scharffen Berger. I’m a small town-girl living in a midwestern suburb so I hadn’t even heard of Scharffen Berger before last week. All I can say about that is…better late than never.
My vegan taste buds have adapted to the luscious flavors of dark chocolate and Scharffen Berger’s Bittersweet Chocolate Chunks hit the mark. Scharffen Berger says, “The 70% cacao bittersweet chocolate has upfront notes of raspberry and cherry melting smoothly into rounder cinnamon and date flavors.” They are a bit pricey, but well worth it if you have a special recipe like these Coconut Chocolate Chip Cookies.
Coconut Chocolate Chip Cookies
- 1 cup Coconut Oil
- 1 cup brown sugar
- ½ cup sugar
- ½ cup applesauce
- 1 tablespoon vanilla
- 2 1/2 – 3 cups flour (I needed all 3 cups, but you may want to begin with 2 1/2 cups and more flour if needed)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 12 oz bag Dairy-free chocolate chips/chunks
- Heat your oven to 375F
- Cream together the coconut oil and sugars. You could use a mixer here, but the upper arm workout is great if you want to go for it!
- Add the applesauce and vanilla.
- In a separate bowl, combine the dry ingredients and stir until well combined.
- Add the flour mixture to the wet ingredients and stir until well combined.
- Next add chocolate chips. Take a nibble of that dough if you’d like. It’s ok. You know you want to!
- Place rounded tablespoons of dough on an ungreased cookie sheet. Bake for 8 – 10 minutes until cookies are nice and gold around the edges.
- Remove from oven and place on a wire wrack to cool.
- Repeat these steps until you’ve worked your way through all the delicious dough!
I’ve found other sites offering some wonderful chocolate chip cookie recipes made with coconut oil. I hope you’ll check them out as well.
- Picky Palate Bye, Bye Butter Chocolate Chip Cookies
- Cheeky Kitchen Chewy Chocolate Chip Cookies
- Visions of Sugar Plums Ultimate Chocolate Chip Cookies
- Oh She Glows Raw Chocolate Chip Cookies
There’s no end to the chocolatey goodness that can be offered up in the form of a simple cookie. Treat yourself to your own this weekend!